Mushroom And Brie Soup Recipes

Steps:

• Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Add the flour and cook for 2 minutes. Add the wine and deglaze the pan. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

Steps:

• 1. Cut mushrooms into small pieces.
• 2. Cut Brie into several pieces.
• 3. Place water and bouillion or broth in large sauce pan. Add mushrooms, Brie, and pepper. Heat until bubbling but not boiling then reduce heat to medium and simmer for 20 minutes.
• 4. Using an immersable blender (or regular b lender) blend contents from saucepan until smooth.
• 5. In a bowl, combine sour cream and 2 large spoonfuls of hot liquid, stir until blended, repeat.
• 6. Add sour cream mixture to remaining hot liquid while the belnder is running.
• 7. Return contents of blender to sauce pan and heat on low heat for 5 minutes and then serve.
• Optional: Additional ingrediaents such as chicken, broccoli, etc. can be added after blending if fully cooked.

Steps:

• Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
• Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
• Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.

Steps:

• Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside.
• In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside.
• in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated.
• Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
• Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes.
• ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.

Steps:

• Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside., In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).